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You are here: Home / All / Vegan Recipes from Learning Kitchen 2017

November 11, 2017 by Joy Waters Leave a Comment

Vegan Recipes from Learning Kitchen 2017

We were honored to have such talented Chefs at our Learning Kitchen Tent at VegFest Oahu 2017.  They demonstrated how to make tasty vegan dishes to packed audiences. Here are the recipes so you can try these at home. Please leave a comment below and let us know which are your favorites!  
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Three Bean Salad demo dish

Three Bean Salad

Kim Oshita circular head shotKim Oshita

Ingredients

  • 1 15-oz. can navy beans
  • 1 15-oz. can kidney beans
  • 1 15-oz. can garbanzo beans
  • ½ red onion, chopped, soaked in water
  • 2 celery stalks, chopped fine
  • 1 cup loosely packed cilantro
  • 1 tsp fresh rosemary, chopped
  • 1/3 cup apple cider vinegar
  • 2 tsp. agave
  • 2 TB olive oil
  • 1.5 tsp salt
  • ¼ tsp black pepper

Instructions

Combine all.

  • To use over greens:
    1. Cook garlic and greens.
    2. Mix everything together.

     

  • To use in a wrap/sandwich,
    1. Mash with 1 TB Veganaise and 2 tsp. nutritional yeast

beluga lentils over seasoned quinoa

Beluga Lentils Over Seasoned Quinoa

Mama T GonsalvesMama T Gonsalves

Beluga Lentils Ingredients

  • 2 Tablespoons olive oil
  • 1 medium red onion, diced
  • 2-3 cloves garlic, minced
  • 1 Roma tomato, diced
  • 2 carrots, diced
  • 3 cups Beluga lentils, washed and rinsed
  • 4 cups water
  • 1 cup tomato sauce
  • 1 cup chopped greens of choice (kale, collards, or spinach)
  • 2 Tablespoons coconut nectar
  • Salt and pepper to taste

Belega Lentils Instructions

  1. In a large pot, heat oil and sauté onions, garlic, and tomato, until onions are translucent.
  2. Add carrots, Beluga lentils, water, and remaining ingredients.
  3. Cook on low heat for 25-30 minutes until lentils are soft. Serve and enjoy!

Seasoned Quinoa Ingredients

  • 2 Tablespoons olive oil
  • 1 medium red onion, diced
  • 2-3 garlic cloves
  • 2 Tablespoons curry powder
  • 3 Tablespoons Fresh basil
  • 1 1/2 cups Quinoa
  • 1 can (15-ounce) coconut milk
  • 2 cups water

Seasoned Quinoa Instructions

  1. In a medium size pot, heat oil and sauté onion, garlic, curry powder, and basil.
  2. Add Quinoa and sauté 2-3 minutes.
  3. Add coconut milk and water. Bring to a boil, stir, cover pot and lower heat to a low simmer. Cook for 20 minutes and the serve and enjoy!

Remember to add lots of love, the most important ingredient!

chia seed breakfast pudding with fruit on top

Breakfast Chia Pudding (1 serving)

William DiGiorgioWilliam diGiorgio

Ingredients

  • 2 tablespoons chia seeds
  • 3/4 cup non-dairy milk
  • Optional: seasonal fruits, chopped nuts/seeds, coconut flakes, spices (i.e. cinnamon, ginger)

Instructions

  1. Soak chia seeds in non-dairy milk at least 30 minutes (preferably overnight).
  2. Mix well with a wire whisk until smooth.
  3. Add any desired spices, fruit, nuts, etc., before eating.

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Butternut Slaw demo dish

Butternut Slaw

Edgar EdgeEdgar Edge

Ingredients

  • 3  cups green cabbage, shredded finely
  • 3  cup butternut squash, shredded
  • ¼ cup green onions, chopped
  • 1/8 cup cilantro, chopped
  • 1/8 cup parsley, chopped
  • ½ each jalapeno, minced
  • ¼ cup macadamia nuts or pecans, chopped
  • ¼ cup cranberries
  • 1/8 cup sunflower seeds
  • *(1 cup Shredded Beets, rinsed and drained, optional)

Dressing:

  • 2 T lemon juice
  • 2 T apple cider vinegar
  • ¼ cup red onions, minced
  • 1 tsp sesame oil
  • ½ cup olive oil
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Instructions

  1. Prep all ingredients and set in a bowl.
  2. Mix dressing in a separate bowl.
  3. Add dressing to slaw mix and toss.
  4. Serve alongside the BBQ Jackfuit Slider.

Yield:  12 – ½ cup servings

BBQ Jackfruit demo dish

BBQ Jackfruit Sliders

Edgar EdgeEdgar Edge

Ingredients

  • 2 lbs. jackfruit, canned
  • 24 whole wheat slider buns

BBQ sauce:

  • 2 tsp sea salt
  • 1 tsp cayenne pepper
  • 1 tsp cumin powder
  • 1 TBSP paprika
  • 1 tsp black pepper
  • ¼ cup brown sugar
  • 3 cups tomato ketchup
  • 1 cup water
  • ¼ cup molasses
  • 1 TBSP worcestershire sauce
  • 1 TBSP liquid smoke
  • 2 TBSP stoneground mustard
  • ¼ cup coconut oil
  • 2 cups red onions, diced
  • ¼ cup garlic, chopped

**Optional: Use your favorite BBQ Sauce.

Instructions

  1. Drain and rinse jackfruit.
  2. Saute onions in coconut oil.
  3. Add garlic and ginger and saute for 2 more minutes.
  4. Mix in seasonings and continue to saute for 1 minute.
  5. Add remaining ingredients for BBQ sauce and bring to a boil.
  6. Mix in jackfruit and cook on medium heat for 20 minutes.
  7. Mix, pull, and serve.

Yield: 24 sandwiches – 2 per portion

chia seed pancakes

Chia Seed Pancakes (Serves 2-3)

William DiGiorgioWilliam diGiorgio

Ingredients

  • 1 1/2 cups all-purpose flour (all-purpose gluten free flour works, too)
  • 3 tablespoons chia seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • Fresh or frozen blueberries (optional)

Instructions

  1. Mix dry ingredients together in a bowl.
  2. Add liquid ingredients and whisk gently until mixed.
  3. Wait 10-15 minutes for batter to thicken.
  4. Pre-heat non-stick pan over medium heat and pour out 1/4 cup batter at-a-time. Scatter blueberries on surface, if using.
  5. Flip pancakes when bubbles appear and cook 2-3 minutes on opposite side.
  6. Serve with maple syrup and vegan butter (if desired).

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